Prep Zucchini: Place the grated zucchini in the center of a clean kitchen towel or several paper towels. Squeeze tightly to remove as much excess liquid as possible.

Combine Ingredients: In a large bowl, add the ground turkey, squeezed zucchini, almond flour, chopped onion, minced garlic, beaten egg, Italian seasoning, salt, and pepper. Use your hands to gently mix until just combined. Do not overmix.

Form Meatballs: Roll the mixture into 1.5-inch meatballs (a medium cookie scoop works well). You should get about 20-24 meatballs.

Cook the Meatballs (Two Options):

To Bake (Recommended): Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and bake for 15-20 minutes, or until cooked through and lightly browned.

To Pan-Fry: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer and cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through.

Simmer in Sauce: While the meatballs cook, warm your marinara sauce in a large saucepan or pot over medium heat.

Serve: Add the cooked meatballs to the warm marinara sauce and gently stir to coat. Let them simmer in the sauce for 5-10 minutes. Serve hot over zucchini noodles, pasta, or your favorite base.